Fiji Pumpkin Curry    

Flick Ruby

Dimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)

Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes

6 cloves garlic, finely grated

2.5 cms of fresh turmeric, finely grated

2.5 cms green ginger, finely grated

3 red chillies (more or less, to taste)

½  a grated coconut (or 1 tin coconut milk)

2 green chillies

1 large brown onion

2 tablespoons vegetable oil

salt to taste

coriander to serve

Skin and cut the pumpkin. Mash together the garlic, turmeric and ginger. Cut red chillies finely and add to the mash, then mix in with the coconut milk.

Put pumpkin cubes and mash mixture into a large pot, along with the green chillies sliced lengthwise. Bring it all to the boil then reduce heat to simmer until pumpkin is tender (my mother says this can be done in a microwave, but top of the stove is good too.)

Taste and add salt if needed.

While the pumpkin is cooking, slice the onion finely, and fry in oil until the onion is deep brown, almost caramelised. Stir half the onion into the pot when the pumpkin is ready and then transfer into a large serving bowl and sprinkle the remaining onion over the top with chopped fresh coriander.

Serve on a bed of rice, offer a little raita on the side, and warm some fresh roti and/or pappadoms. Sprinkle more coriander over the top.